Thursday, March 15, 2012

Tonight I’m making one of my go-to dinners; a meal that is
easy and really doesn’t take much effort. The best thing about it is that it is
a mini-version of Thanksgiving. Yep, turkey, mashed potatoes, gravy and veg.
I’m not talking a whole big bird that has to bake for hours. I’m not even
talking about raw rolled turkey breast in a net. I have a simpler, easier
version, that leaves leftovers for sandwiches, pesto-turkey salad, or a turkey
potpie (which Brilliant Daughter is very good at).

If you get home at 5:30, dinner is on the table at 7. Most
of the work is up front, and by 6 or so, you have time to help the kids with
the homework, pay a few bills, call the mother-in-law, or put up your feet and
dig into a good book. Really!

I start with a cooked turkey breast that is carried by
Costco. It’s called a Kirkland Oven Browned Turkey Breast and they run about 3
to 3.5 pounds and cost around $12, but remember, this is enough for two dinners
or a dinner and lunches for a few days, so it’s not a bad deal, not to mention
convenient. Every time it comes out moist and tasty, and it couldn’t be easier
to cook.

Here are the simple steps to a hearty meal that your family
will love.

5:30

·Turn on the oven to 350 degrees

·Open turkey and place into baking ban with ½ cup
water. Cover with foil.

·Peel potatoes, cut in quarters and cover with
water. Put on the lid and sit it on the stove.

·Trim up the broccoli and cauliflower (Or
purchase it already cut up for extra time savings). Place in steamer pot with
one inch of water.

·Boil2 ½ cups of water and add 1 Knorr Concentrated Chicken Stock packet.
Stir to dissolve. Shake up ½ cup water and 3 heaping tablespoons flour in a
jar. Slowly add to chicken stock, stirring with a whisk. Turn down and cook for
5 minutes to meld the flour into the stock. I like to add a tablespoon of Worcestershire
sauce for color and a flavor boost. Turn off the heat and cover.

About Me

I live the life of a typical soccer mom in the suburbs with my husband, three children, and two cats. Working for a travel publisher for 12 years, I began visiting destinations through food, rather than by airplane. I learned about Thailand, India, Spain, and a dozen other countries through their cuisines. And that food remains a staple in my kitchen. My children grew up on curries, Provencal lamb dishes, moles, and the occasional meatloaf (on request). I am now taking the love of food farther afield and venturing into foreign lands, incorporating it into every travel destination I can get to, be it Erie, Pennsylvania or Taipei, Taiwan. Those of us in suburbia need to break out of the roast chicken, barbequed ribs, pork chop mentality and spice up our kitchens with the food of the world. We need to leave the canned veggies, packaged cookies, and oversweet jams on the shelves, and dig into the garden and flour bag and treat our families and ourselves to something better. As I continue to learn, I will share, and maybe someone will take the step towards a tagine or a brulee, and know that it doesn’t have to be complicated, and that the end result speaks for itself.